Sour Cream Cheesecake Recipe

By The Cooking Foodie · 300 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C).
2. Crush the biscuits into fine crumbs in a food processor or a Ziploc bag, add the melted butter and pulse until combined. Press into the base of a 9-inch (23 cm) springform pan and bake for 7-8 minutes. Set aside while you make the filling.
3. Lower the oven temperature to 325°F (160°C).
4. Drain the sour cream as thoroughly as possible.
5. In a large bowl, beat the sugar and sour cream until smooth. Beat in the eggs until combined. Add the vanilla extract, cornstarch and lemon zest and whisk until combined.
6. Wrap the outside of the springform pan in foil, pouring the filling over the crust. Place the pan in a roasting pan and pour in enough hot water to reach halfway up the sides of the springform pan. (Alternatively, place the pan on the middle rack and put a dish of boiling water on the bottom rack.)
7. Bake for 45-50 minutes, until the edges are set but the centre still jiggles slightly. Turn off the oven and leave the cheesecake inside for another hour.
8. Let it cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.

Summarized from The Cooking Foodie's video. Watch it for the details.

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